Your cheddar sandwich recipe?

[Adrian II]

Friend brought me some sharp cheddar. I want to make cheddar sandwiches tomorrow, but I haven't got a clue, so please help me.

No grilled sandwiches please, just straight ones.

What's your favourite recipe?

+ = ?

[Whacker]

Bread + cheese + sliced meat product = win

[English assassin]

Bread + cheese + sliced meat product = win

Seriously AII, you are asking for a recipe for a cheese sandwich?

Even the English can make those. (Its a slice of bread between two slices of cheese, right?)

[seireikhaan]

Bread + cheese + sliced meat product = win

QFT.

[Reverend Joe]

I agree with Whacker here.

Toasting, even lightly, really makes them kick ass as well.

I would go with the basics to avoid offending any sensibilities: roast chicken, oven-baked turkey, roast beef and basic ham.

You may consider a little mustard (preferably brown, as it has more flavor) for the ham and roast beef, and mayonnaise for the turkey and chicken, but go light on the condiments. You want the people to taste the meat and cheese, not the mustard or mayonnaise.

Finally, if you want to get REALLY fancy, you can get some bacon and make club sandwiches. Try stacking them thusly (as an example):

bread (top)
mayo
tomato
lettuce
cheese
ham/turkey
bread
mayo
bacon
cheese
ham/turkey (whichever you did not use above; preferably turkey, so that the bottom is not all pig meat)
bread (bottom)

Enjoy.

[Whacker]

bread (top)
mayo
tomato
lettuce
cheese
ham/turkey
bread
mayo
bacon
cheese
ham/turkey (whichever you did not use above; preferably turkey, so that the bottom is not all pig meat)
bread (bottom)

Dear god. Except for the tomato, that sounds hellaciously delicious. The only thing I would add is consistence in the meat, I wouldn't mix ham and turkey in that.

[Adrian II]

I would go with the basics to avoid offending any sensibilities: roast chicken, oven-baked turkey, roast beef and basic ham.

You may consider a little mustard (preferably brown, as it has more flavor) for the ham and roast beef, and mayonnaise for the turkey and chicken, but go light on the condiments. You want the people to taste the meat and cheese, not the mustard or mayonnaise.

Thanks Reverend, that sounds good. BTW I am an aficionado of the club sandwich, so no news there (apart from the fact that I prefer slices of ripe avocado to lettuce).

One more question. Is anything mango chutney-ish advisable with the cheddar? In what sort of combination? Not with mayo obviously.

EDIt
EA, you are right that sharp cheddar is delicious in itself, in fact it is so delicous that I am keeping some of it apart for later tomorrow night, to savour with a glass of port and nothing else.

[Evil_Maniac From Mars]

Mild Cheddar. Bread (white store-bought works, but traditional Bavarian breads are wonderful). Butter. Frying pan. Throw in some mozzarella if you feel like it.

[seireikhaan]

By the way, my personal bit of actual advice would be that pepper jack is the best kind of cheese to go with any kind of meat, especially if you toast the bread slightly and warm it in the micro for about 10 or 15 seconds.

[caravel]

Get yourself some decent fresh crusty bread, that's the key to a good cheese sandwich, preferably bread that is still slightly warm from the oven. Some mature, or extra mature, cheddar slightly chilled is also needed but if it's too cold you won't be able to taste it. Don't use butter or spread just add about 1/8" thickness of cheese between the two slices. Optional extras are tomato, onion or lettuce. Personally I like a bit of red onion and some fresh plum tomato with mine, though I don't eat dairy products these days due to intolerance.

Also try cheese on toast. Cheddar is arguably only cheese that is any good for this. You just toast one side of the bread turn over, add the cheese and then toast that side and serve while still warm. Ensure that the cheese is starting to bubble slightly leaving small holes in the surface for best flavour.

[Geoffrey S]

I like these with plenty of roast beef and cheese and some mustard. The simpler the better, I learned from some godly stops along the road in the States - let the fresh produce do the work.

[Adrian II]

Whow, you guys are all cheddar experts.

You know what? I just cut off another slice or two - 'just tasting', I told the others - and I think I may just hide the whole bloody lot of it until everyone is gone tomorrow night.. then break out that bottle of tawny port.. hmm..

[Louis VI the Fat]

Cheddar? Me, I'd go for a sandwich fragonais then.

[PBI]

For toasted sandwiches, fancy mature cheddar is a bit of a waste, any old cheapo supermarket cheddar will work just as well. Besides, mature cheddar is a bit too oily for my liking, you'll end up with the toast soaked through (though I guess some like that).

Mature cheddar is for having with nice, fresh, crusty bread. Perfection. No big secret to it, and no need to go polluting it with any other weird and wonderful ingredients.

Port and cheddar? I'm going to assume you meant to write port and stilton.